Tuscan Croquettes with Sun-Dried Tomatoes
- Ethnicity: Italian
- Base: Other
- Course: Appetizer
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 3 c | chicken broth |
| 2 T | butter |
| 1 c | California Calrose Rice, medium grain |
| 1/2 c | onion, chopped |
| 1 c | shredded mozzarella cheese |
| 1/3 c | shredded Parmesan cheese |
| 1/3 c | sun dried tomatoes, minced |
| 1 t | basil leaves |
| 1 c | flour |
| 2 ea | eggs, lightly beaten |
| 2 c | Panko or seasoned dry bread crumbs |
| 1 ea | marinara sauce |
Directions:
1| Bring the chicken broth and butter to a boil in a large saucepan.
2| Add rice and onion; simmer over low heat for 40 minutes, stirring occasionally, until all liquid has been absorbed.
3| Let cool slightly, then stir in cheeses, sun dried tomatoes and basil.
4| Roll into golf ball size balls and flatten slightly.
5| Dip each in flour, then egg, then bread crumbs.
6| Fry in hot oil for 2 to 3 minutes per side or until golden brown on both sides then drain well. Serve hot with marinara sauce.
Makes about 70 rice croquettes
Serving Suggestions:
Serve croquettes with warm marinara sauce.
Whisk together equal parts oil from sun dried tomatoes and balsamic vinegar. Season with salt and pepper and toss with mixed baby greens. Top with warm croquettes and shaved Parmesan cheese.